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Ravioli Marinara with Aubergine (Eggplant)

Ravioli Marinara with Aubergine is a wonderfully tasty pasta dish. The first time is served this at home I was surprised to see my children gobbling down the pasta aubergine(eggplants!!) and all! Try this Ravioli Marinara with Aubergine (Eggplant) recipe, I am sure you will love it too!.

Ingredients

Aubergines

2 , sliced (Also Called Eggplants)

Salt

To Taste

Oil

2 Cup (32 tbs) (For Frying)

Noodle paste

1 Pound (About 450 Grams)

Butter

2 Ounce (About 50 Grams Or 4 Tablespoon)

Flour

2 Ounce (About 50 Grams Or 0.5 Cup)

Water

4 Fluid Ounce (About 100 Milliliter Or 0.5 Cup)

Minced raw cod/Other white fish

6 Ounce (About 175 Grams Or 0.75 Cup)

Peeled prawns

1 Pound, finely chopped (About 100 Grams Or 1 Cup)

Sugar

1 Pinch

Lemon

1⁄2 , juiced

Parsley

1 Pinch

Basil

1 Pinch

Egg

1 , beaten

Tomato sauce

1⁄2 Pint (About 300 Milliliter Or 1.25 Cup)

Single cream

2 Fluid Ounce (Use Light Variety, About 50 Milliliter Or 0.25 Cup)

Grated cheddar cheese

2 Ounce (About 50 Grams Or 0.5 Cup)

Pepper

To Taste

Directions

1 Sprinkle the aubergines (egg plants) with salt and put on one side for 20 minutes.
2 Roll out the noodle paste as described in the basic recipe for ravioli.
3 To make the filling, heat the butter in a pan, add the flour and cook to a pale roux.
Gradually pour on the water to form a stiff paste.
Take off the heat and stir in the fish and the prawns.
Season, add the sugar, lemon juice and herbs.
Finely add the beaten egg.
4 Prepare, fill and cook the ravioli as described in the basic .
recipe.
5 Wipe the aubergines (egg plants) dry and dust lightly with flour.
Heat the oil and deep fry for 30 seconds.
Preheat the oven to 190Â°C, 375Â°F, gas 5.
Prepare the tomato sauce as described in the recipe on page 685.
Stir in the cream.
Butter a shallow casserole and arrange the aubergines (egg plants) in two rows with the ravioli in its sauce in the middle.
Sprinkle with the grated cheese and bake for 12 minutes.